For the chocolate topping:

Preparation time:

Activate the yeast by stirring sugar into warm milk and then adding the yeast. Place the dish in a warm place, for example in the oven heated to the lowest possible temperature.

Measure the flour, and mix it with the butter. Mix in the egg, add 150 g powdered sugar, and finally add the activated yeast and the oil. Knead the ingredients to make dough. Cover the dough with a kitchen towel and leave it to rise in a warm place for half an hour.

Divide the dough into three equal parts and roll them out exactly to the size of your baking pan. If your pan is small, you can divide the dough into four parts. Line the pan with baking sheet and place the first layer of dough into the pan. Mix the remaining powdered sugar with the walnuts and the jam, and spread half of the mixture over the first layer of dough.

Now, you can place the second layer of dough in the pan, spread the other half of the walnut-jam mixture on top of it, and then cover it all with the last layer of dough. Using a fork, poke holes into the top layer, and then let the cake rest for an hour. In the meantime, heat the oven to 180 degrees Celsius, and bake the cake for 30-35 minutes. During this time the chocolate topping can be prepared. Melt the chocolate over steam, and add the oil to it. Instead of oil, you can use fat or butter as well. When the cake is out of the oven, spread the chocolate topping over it, and wait until it becomes solid before serving the cake.

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